Our fifth fruiting season from the rolling hillsides on our home farm located on the South side of Angaston in the Eden Valley.
 
Assembled from our most prized casks grown on our Eastern facing slopes with a thimble leached from our staked vines grown on the rockiest section of the property.
 
Yields ranged between 25 & 44 hectolitres per hectare.
1896 bottles were filled.

About Sami-Odi

The Sami-Odi simple yet attentive farming philosophy remains unchanged, with paramount importance placed on prudence, organics and our alignment with lunar rhythms. All cuts are made amid descending moons and with the greatest of care, yearning to produce fine canes, balanced clusters and small berries with firm and resilient skins. Shoot thinning, suckering and crop paring are all integral parts of our annual cycle with an ideal to farm as simply as possible, resulting in the harvest of healthy fruit early in the season that requires no adjustments and little intervention. 

The Sami-Odi cellar practices continue this premise; hand sorted clusters endure their primary fermentation at whatever pace the season dictates, without the use of destemming, pumps, yeasts, enzymes or temperature control. The whole clusters are gently pigeaged by foot prior to basket pressing into Burgundian Pièces where they complete both their primary and malolactic fermentations.

To encourage the retention of naturally occurring carbon dioxide (a by-product of fermentation and a natural preservative and antioxidant) the wines are not racked or clarified during their elevage and remain on their lees until they are assembled.